Tomato Onion Breakfast Frittata

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Crack the eggs into a medium bowl. Add the salt and black pepper, then whisk until the eggs are fully combined and slightly frothy.

3. 3

   Heat the olive oil in an oven-safe skillet over medium heat.

4. 4

   Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and lightly translucent.

5. 5

   Add the diced tomatoes and cook for 2–3 minutes, allowing some of the excess moisture to evaporate.

6. 6

   Stir in the baby spinach and cook for 1 minute, just until wilted.

7. 7

   Pour the whisked eggs evenly over the vegetables in the skillet. Gently tilt the pan if needed to distribute the eggs.

8. 8

   Sprinkle the shredded part-skim mozzarella evenly over the top.

9. 9

   Cook on the stovetop for 2–3 minutes, until the edges begin to set.

10. 10

    Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the center is set and the top is lightly golden.

11. 11

    Remove the frittata from the oven and let it rest for 3–5 minutes.

12. 12

    Sprinkle with fresh basil, slice, and serve warm.